Fenugreek Greens Lentils/Menthikura Pappu/Methi Dal

imageFenugreek greens lentils/ Menthikura pappu/methi dal

Green leafy vegetable, advised by nutritionists to include in our meal weekly four times in any form whichever is convenient. Menthikura pappu is one amongst simple recipes prepared by fenugreek greens. This is so delicious with its distinctive aroma. Fenugreek greens are cooked with pigeon peas, seasoned with spices and then tempering is done. Fenugreek greens/Methi dal goes well with hot steamed rice or roti/pulka. Here I present aromatic Menthikura pappu/methi dal to please our senses. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: Indian
Servings: 4


Fenugreek greens: 3 bunches(Medium)

Toor dal/pigeon pea: 1 cup

Water: 2 1/2 cups

Tamarind: Lemon sized

Red chilli powder: 1 tsp

Salt: As required

Ghee: Half tsp

Turmeric: Generous pinch.


Oil: 1 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Asafoetida: A pinch.

Method of preparation:

1. Take 3 bunches of fresh fenugreek leaves, pluck the leaves from the stem.image

2. Rinse the leaves with water for 2 times. Drain the water and keep aside.image

3. Now take one cup of toor dal in a kadai.image

4. Dry roast toor dal till raw smell goes away.imageimage

5. Transfer the roasted toor dal into a bowl. Rinse with water and pour 2 1/2 cups of water.image

6. Now put the fenugreek leaves onto the toor dal. Add generous pinch of turmeric.image

7. Now steam the toor dal and fenugreek leaves in a pressure cooker along with rice. Steam them for 5/6 whistles. Allow them to completely cool down.

8. Meanwhile soak tamarind in enough water for 15 minutes.image

9. Now open the lid of the pressure cooker.image

10. Mix the dal and fenugreek leaves mixture with a ladle and transfer it into a vessel.image

11. Extract the tamarind water from the soaked tamarind and pour into the dal mixture.image

12. Now add required amount of salt.image

13. Mix thoroughly and boil the mixture for 2/3 minutes.

14. Now add red chilli powder and boil for 2 more minutes.image

15. Heat small kadai for tempering and pour oil. Add mustard and cumin seeds.image

16. When mustard splutter add a pinch of hing and pour this tempering onto the methi dal.image

17. Mix well and boil for a minute and switch off the flame. Add half teaspoon of ghee into it. Roasted toor dal and ghee enhance the flavour of dal.image

18. Mix well and transfer the fenugreek greens/methi dal into a serving bowl.image

19. Now the tasty and comforting fenugreek greens lentils(Methi dal) is ready to serve hot. Serve the methi dal with hot steamed rice along with any stir fry/poriyal.image

Small variation

Tempering is slightly changed. Chopped garlic, ginger and onions are added along with regular tempering. Remaining procedure is the same as above.


Toor dal: 1 cup

Methi leaves: 3 bunches

Turmeric: A pinch

Salt: As required

Red chilli powder: Half teaspoon

Green chillies: 2 nos.


Oil: 1 1/2 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Garlic flakes: 5/6 nos.

Ginger: Half inch piece

Onion: 1 no.

Hing: A pinch.

Method of preparation:

1. Steam methi leaves with toor dal in a pressure cooker for 5 whistles. Allow the pressure to cool down and open the lid. image

2. Heat medium size kadai and pour oil for tempering. Put mustard and cumin seeds into it. When mustard add a pinch of hing, chopped garlic and ginger too. Fry for a minute.image

3. Now add chopped onion and a pinch of salt too.image

4. Sauté the onions till they into translucent.image

5. Now add steamed methi leaves and dal mixture. Mix thoroughly.image

6. Soak tamarind for 15 minutes and add tamarind water into it. Roughly chop the green chillies and add them too.image

7. Boil the dal for 3 minutes and add red chilli powder. Mix well and boil the dal for two more minutes.image

8. Transfer the methi dal into a serving bowl and serve with hot steamed rice or roti.image